Bagels are a chewy, golden-brown delight you can easily bake at home. A simple dough gets its signature springy chew from a short boil, and—if you’re aiming for an extra-tender crumb—you can swap in reserved pasta or potato water for up to half the liquid. Those starchy waters lend structure and flavour, all while cutting down on waste.
Ingredients
- 500g strong bread flour
- 40g light brown sugar (adjust to your taste)
- 7g fine salt
- 7g instant yeast (or active-dry; see Step 1)
- 300ml warm water (38°C/100 °F)
- Optional: use up to 150 ml of pasta or potato cooking water, topped up with plain warm water (see Tips section)
- For boiling & finish:
- 1L water + 1 tbsp bicarbonate of soda (to help speed up browning, and enhance crust chewiness)
- Toppings (sesame seeds, poppy seeds, coarse salt, etc.)
Method
- Activate the Yeast (active-dry only):
- In a small bowl, whisk 7g active-dry yeast, a pinch of brown sugar, and 50 ml warm water.
- Let stand 5–10 minutes until foamy. (If using instant yeast, skip this and add it with the dry ingredients in Step 2.)
- Combine Dry Ingredients:
- In a large bowl, stir together 500g bread flour, 40g brown sugar, 7g salt, and (if using) 7g instant yeast.
- Add the Liquids:
- Pour in 300 ml warm water (or your mix of pasta/potato water and plain water), plus the activated yeast mixture if you prepared one.
- Stir until a shaggy dough forms and no dry flour remains.
- Knead:
- Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky.
- (Or use a stand mixer with a dough hook: 5–6 minutes on medium speed.)
- First Rise:
- Lightly oil the mixing bowl, return the dough, cover, and let rise in a warm spot for 1–1½ hours, until doubled.
- Shape the Bagels:
- Punch the dough down and divide into 8 equal pieces (about 100 g each).
- Roll each piece into a tight ball, then poke a hole through the centre with your finger and gently stretch to form a 2–3 cm ring.
- Boil:
- Preheat your oven to 200°C/180°C fan and position a rack in the middle.
- Bring 1 L water plus 1 tbsp bicarbonate of soda to a gentle boil.
- Working in batches of 2-3, lower bagels into the water and boil 1 minute per side. Use a slotted spoon to transfer them back to a parchment-lined tray.
- Top & Bake:
- While bagels are still wet, brush or sprinkle with your chosen toppings.
- Bake for 17-25 minutes, rotating the tray halfway through, until deep golden and crusty. Baking time can vary quite a bit depending on your oven and how dark and crisp you like your bagels.
- Cool:
- Transfer to a wire rack and cool for at least 10 minutes before slicing.
Tips & Variations
- Starch Boost: Using pasta or potato water in the dough adds extra starch, improving chew and crumb structure, plus, it’s a great zero waste trick.
- Crust Shine: Try a 1 tbsp vinegar splash in the boil to deepen colour and add a subtle tang.
- Toppings Galore: Experiment with everything bagel seasoning, nigella seeds, or even grated cheese pressed onto the tops pre-bake.
- Advance Prep: Shaped bagels can rest, covered, in the fridge overnight, boil & bake straight from cold, adding 2-3 minutes to the bake time.